Creamy Blueberry Lemon Baked French Toast

Let me tell you a little something about myself. I am NOT a morning person. No one had better come close to my blankets or they will feel the wrath of a buttercream Hades. My poor children. When I discovered overnight baked french toast my world changed. Make it the night before and put it in the oven in the morning! I can turn the oven on and crawl back under the covers and cuddle with my babies until breakfast is warm and ready. Buttercream Hades no more.

I especially love this for holidays. Everyone is expecting a nice breakfast that is a step up from scrambled eggs and toast. This takes away all the morning stress. There’s no running around throwing together breakfast, its already done and so are the dishes.

This blueberry french toast is so light and creamy and the lemon has a great refreshing tang. I always throw old crusty bread in the freezer and this is a great way to use it up. All breakfast woes and stresses solved. Eat up my buttercup, you won’t be disappointed.

Creamy Blueberry Lemon Baked French Toast

Creamy Blueberry Lemon Baked French Toast

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 9x9 pan


  • 5 1/2 cups broken up bread (old french bread, croissants, challah bread, mix it up, whatever you have will do.)
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 1 package cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1 TBSP fresh lemon juice, add in some lemon zest if you want some extra lemon flavor
  • 1 cup fresh or frozen blueberries


  1. Grease a 9x9 pan with cooking spray.
  2. Place half the bread cubs in the pan.
  3. In a separate bowl, whisk together eggs, milk, and vanilla. Pour half of the egg mixture over the bread crumbs in the pan. (At this point, I like to stir the bread crumbs around and make sure the bread crumbs are evenly coated in the egg mixture.
  4. In another bowl, microwave cream cheese on low until it is runny. Beat in powdered sugar, lemon juice, and lemon zest. Spread over bread crumbs in the pan.
  5. Add 1/2 cup blueberries on top of the cream cheese mixture.
  6. Add the rest of the bread crumbs and pour the rest of the egg mixture evenly over the top of the breadcrumbs. Don't worry if some of the bread isn't covered in egg mixture, it'll get soaked up over night.
  7. Top with remaining blueberries.
  8. Cover and refrigerate overnight.
  9. Uncover and bake at 350 degrees for 40 minutes. Serve with maple syrup.


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